Teriyaki Noodles with Vegetables

Quick Asian noodles with crispy vegetables in sweet teriyaki sauce. Ready in 20 minutes. When you're craving takeout but want something healthier and cheaper, this is your answer.

Better Than Takeout

Making teriyaki noodles at home means you control the ingredients. Less sodium, more vegetables, and no mystery additives. Plus, it costs a fraction of what you'd pay for delivery.

Ingredients

• 300g egg noodles or ramen noodles
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 tbsp soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• Sesame seeds for garnish
• Green onions, sliced

Preparation Steps

1. Cook noodles according to package instructions. Drain and set aside.
2. Mix together soy sauce, honey, rice vinegar, and sesame oil in a small bowl to make the teriyaki sauce.
3. Heat vegetable oil in a large wok or pan over high heat.
4. Add the broccoli and carrot. Stir-fry for 2-3 minutes.
5. Add the bell pepper and snap peas. Stir-fry for another 2 minutes.
6. Add the garlic and ginger. Cook for 30 seconds until fragrant.
7. Add the cooked noodles to the wok.
8. Pour the teriyaki sauce over everything and toss to coat evenly.
9. Stir-fry for 1-2 minutes until everything is well combined and heated through.
10. Divide into 4 containers. Garnish with sesame seeds and green onions.

The Secret to Crispy Vegetables

The key is high heat and not overcrowding the pan. Cook your vegetables in batches if needed, and don't stir too often. Let them get a nice char for that restaurant-quality texture.

Quick Cooking Tips

• Prep all ingredients before you start cooking
• Use room-temperature noodles for better texture
• Add the sauce at the end to prevent burning
• A splash of sesame oil at the finish adds depth